Here’s a delicious, healthy Mediterranean Veg Cutlet recipe — crispy on the outside, soft and flavorful inside, packed with Mediterranean herbs and veggies. Perfect as a snack, appetizer, or light meal.
🥕🥔 Mediterranean Veg Cutlets
Ingredients (makes 8–10 cutlets)
Vegetables & Base:
- 2 medium potatoes, boiled and mashed
- 1 cup mixed vegetables (carrot, peas, beans, bell pepper), finely chopped or boiled
- ½ cup paneer or feta cheese, crumbled (optional for Mediterranean flavor)
- 2–3 tbsp breadcrumbs (plus extra for coating)
- 1 small onion, finely chopped
- 2–3 garlic cloves, minced
Herbs & Flavorings:
- 1 tsp dried oregano
- 1 tsp dried basil or Italian seasoning
- ½ tsp black pepper
- ½ tsp red chili flakes (optional)
- 1 tbsp fresh parsley or cilantro, chopped
- Salt to taste
For binding & coating:
- 1–2 tbsp all-purpose flour or cornstarch (for binding)
- 1 egg, lightly beaten (or water for vegan)
- Oil for shallow frying
Instructions
1. Prepare the mixture
- In a large bowl, combine mashed potatoes, mixed vegetables, onion, garlic, herbs, spices, cheese, breadcrumbs, and parsley.
- Add flour or cornstarch to bind.
- Mix thoroughly until you can form patties.
2. Shape the cutlets
- Take a small portion and shape into oval or round patties.
- Lightly coat each patty with breadcrumbs.
3. Fry the cutlets
- Heat 2–3 tbsp oil in a nonstick pan over medium heat.
- Shallow fry cutlets 3–4 minutes per side until golden and crispy.
- Drain on paper towels.
4. Serve
- Serve hot with mint chutney, tzatziki, ketchup, or a yogurt dip.
- Great as a snack, in burgers, or as a side dish.
Tips for Extra Flavor
- Add a teaspoon of lemon zest for a fresh Mediterranean twist.
- Mix in finely chopped olives or sun-dried tomatoes.
- For a vegan version, skip cheese and use water or plant-based milk to bind instead of egg.
I can also give you:
- Oven-baked version for a healthier twist
- Cheesy Mediterranean cutlets
- Spicy version with harissa or chili flakes
Do you want me to give one of these variations?
